Coconut Shortbread Cookies

Yield: 24 cookies

Your rating: None (6 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free tree nut-free iconTree nut-free

Ingredients

Preparation

Using an electric mixer, beat shortening until slightly soft. Add vanilla, salt and sugar; beat to mix. On low speed, gradually add flour; beat just until the mixture holds together. Add coconut and mix briefly until incorporated.

Turn dough out onto a large cutting board, and with your hands, form it into a log 8 inches long. Chill dough until firm, at least 30 minutes.

During the last 10 minutes of chilling, preheat oven to 350°F and adjust 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.

Using a sharp knife, slice the log into 24 cookies. Place cookies at least 1 inch apart on prepared baking sheets. Bake for 12 to 15 minutes, until cookies are golden brown and crispy.

Cool cookies on baking sheets for a few minutes until they're firm enough to be handled. With a wide spatula, transfer to racks to cool. Store in an airtight container.

Recipe by Lee Baker, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

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